This recipe for posh pie and peas with a port sauce was submitted by Lionel Strub from the Fennel restaurant in Wetherby.
INGREDIENTS
(Serves 6)
Filling
- 2 large duck legs
- 1-2tbs olive oil
- 100g foie gras (optional) in 6 pieces
- 2 garlic cloves
- 120g onion
- Salt and pepper
- 2tbs gravy granules
- 120ml ruby or tawny port
- 25g butter
To accompany
- Flat parsley
- Cooked mushy peas
Pastry
- 400g plain flour
- 200g lard
- Salt
METHOD
Brush the duck legs with oil and roast for 70 minutes at 180°C. Allow to cool, then reserve the remaining fat and juices in the roasting tin. Remove the duck and prepare the port sauce - add a glass of port to the roasting tin, two level tbs of gravy granules and 300ml water. Reduce by half, then whisk in 25g of butter. Season to taste.
Take the meat off the bone and cut into small cubes. Finely dice the onion and garlic, soften in a little oil or duck fat, add the diced duck and cook for a further five minutes. Season to taste.
To prepare the pastry, put the flour, lard and salt together with 100ml water in the blender and blend until all ingredients form a ball. Rest for 20 minutes.
To prepare the moulds, roll out a third of the pastry and, with the help of the mould, cut six tops. Roll out the remaining pastry and line the greased moulds. Trim excess pastry from around the edges and fill the moulds with the mixture - adding a piece of foie gras to each pie if you're using it. Cover with the pastry lids - moistening and crimping the edges to seal. Brush with egg yolk and bake for 30 minutes at 165°C.
Serve these mini pies with port gravy and mushy peas sprinkled with parsley.